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Description
Yamada Nishiki polished to 65% is fermented using a yamahai starter, then bottled as a muroka namazake genshu without filtration or pasteurization. The yamahai method produces a naturally acidic moto that gives this tokubetsu junmai its pronounced depth and backbone.
Specifications
Flavor Profile
Sweet
Dry
Light
Full
Crisp
Rich
Low Acid
High Acid
Smooth
Complex
Price information is only available in Japan.
Est.1887
Brand山猿
AddressSanyo Onoda Yamaguchi 367-1
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